Rhubarb Tart with Breidenbacher Hof’s Pastry Chef

Summer time is rhubarb time. For our Pastry Chef Marc Witzsche this means creating many tasty treats featuring this delicious plant. My favorite is the Rhubarb Tart and lucky for me, Chef Marc invited me to visit him in the kitchen in order to bake it together.

And of course I am sharing the recipe with you:

Rhubarb Tart

Dough:
1 egg
100 grams butter
120 grams powder sugar
200 grams flour

Blend all ingredients thoroughly until you have created firm dough, wrap it up in cling film and leave it in the fridge for about 2 hours. Then take it out of the fridge and roll it out so that in the end you have reached a thickness of about 5 millimeters. Grease a tart or pie pan and place the dough into it so that the dough reaches up to the edges. Press the pastry lightly into the baking dish. Fill the dish with dried beans and bake the dough for 15-20 minutes at 190⁰C until it is golden. Allow it to cool take out the beans.

Peel the rhubarb and then dice. Slice open the vanilla beans along the length. Then blend all ingredients in a pot except for the gelatin. Cook everything slightly until the rhubarb reaches a soft texture. Take out the vanilla bean. Place the gelatin into cold water and leave it there for a couple of minutes until it is soft. Then blend it into the cooked rhubarb.

Tip: if you insert a couple of raspberries while cooking the rhubarb, the filling gets an even brighter color.

In order to prevent the dough from becoming soggy, cover the inside with liquid white chocolate. Fill in the rhubarb and place the tart into the fridge for another two hours.

Mix up the egg white and add the sugar in small amounts. Once the mixture is stiff add the lemon juice. Using a piping bag, cover the entire tart with the mixture. Then using a kitchen torch, slightly flambé the meringue.

Et voila! I hope you have a much fun making this delicious Rhubarb Tart as I did! (And trust me, you will enjoy eating it even more!)